Instructions

Combine all liquids and spices and 1 teaspoon salt in your pressure cooker and cook on sauté for 10 min.

Create a layer of the whole sliced onion rounds in the bottom of the pot and then add the ribs on top.

Set your pressure cooker to manual and pressure cook for 1 hour, let cool down for about 15 min then release pressure.

Remove beef and bay leaves and puree the liquids – be careful and do in batches so you don’t overflow your blender like I did!

Return liquids to pot and on sauté boil until reduced and thickened about ½ hour.

Shred beef and return to pot to warm salt and pepper to taste.

To Serve: I made a little cabbage slaw - basically shredded white cabbage, grated carrots and a few chopped pickled jalapeños with a dab of mayonnaise and a dash of cider vinegar. Then I had an avocado I mushed up and for the cheese I had a very young, only 3 month manchego that I slivered on top. With a warm corn tortilla and my Hominy Casserole - dinner is served!

Post Note: I adapted this recipe to use the Instant Pot Pressure Cooker - if you don't have one (although I highly recommend it!) Then you can do the same thing but put it all like above in a dutch oven and cover and roast at 325 degrees for about 3 hours.